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Black Bean Cakes with Salsa

Makes: 4 servings
Serving size: 2 cakes Yield: 8 cakes
Start to Finish 25 mins
Black Bean Cakes with Salsa
Ingredients
  • 1 1/2  cups  prepared salsa
  • 1  jalapeno pepper
  • 2 15  ounce can  black beans, rinsed and drained
  • 1 8  ounce  corn muffin mix
  • 2 1/2  teaspoons  chili powder
  • 2  tablespoons  olive oil
  • 1/2  cup  sour cream
  • 1/2  teaspoon  chili powder
Directions

1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeno; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.

2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds of bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook for 3 minutes on each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.

3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream. Makes 4 (2-cake) servings.

Nutrition Facts (Black Bean Cakes with Salsa)
  • Servings Per Recipe 4,
  • cal. (kcal) 519,
  • Fat, total (g) 19,
  • chol. (mg) 11,
  • sat. fat (g) 4,
  • carb. (g) 79,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 12,
  • sugar (g) 3,
  • pro. (g) 20,
  • vit. A (IU) 1020,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1553,
  • Potassium (mg) 800,
  • calcium (mg) 131,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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